The Greenhouse Dublin, 1*

We both opted for the 110 euro menu (6 courses). They offered 2 different wine pairings (75 and 110 euros, IIRC), but we opted for a bottle of Coteaux du Loir from Domaine de Bellivière Eric Nicolas 2015 off the wine list and thoroughly enjoyed it, as it went well with everything, even the desserts.

Service was what I expect from a 1 star place: solid and unobtrusive, but fairly attentive. They could have raked the crumbs a few more times (did so twice IIRC, after the mains and between the desserts). The only ding I'd really give the service is that though they brought out the bottle of wine, they whisked it away and opened it out of sight and served from a decanter the rest of the evening. (No, no shenanigans; heck, it's not even a pricey wine at 88 euros... but it just seemed odd not to open it tableside.)



Amuse bouche to start: A beignet with a fish cream (I don't recall which fish). A bit closer to a croquette than a beignet IMHO, but tasty.



Second amuse bouche: A fish-based "taco" with beef tartare topping, with a cheese cream bite on the side. Sorry at the lack of details--the amuse bouche weren't on the menu proper, so I didn't have materials to refer back to later.



My wife's first course: Ravioli in a vegetarian onion and mushroom broth (she is pescatarian, which the restaurant easily accommodated). Struck me as closer to gnocchi.than ravioli, but it was very tasty.



Bread--it was nice to have a French-style bread instead of Irish soda bread (which so many other places we ate featured; my wife loves the latter, but I find it rather bland and textureless).



Fois gras (on the bottom layer, albeit as more a mousse/pate), topped with apple, walnut, and smoked eel). As far as taste goes, this was one of my favorite dishes.



Cured Clare Island salmon, oyster cream, cucumber and citrus dressing.



Sea bass with wakame, Loire Valley asparagus, and a buttermilk and langoustine head sabayon. This was a really nice course.



Caramelised veal sweetbreads with lemon thyme, peas, broad beans, wild garlic, and Hen of the Woods mushrooms, in a vin jaune sauce. It was good to have sweetbreads which weren't extensively breaded & fried for a change, just seared.



My first dessert course: frozen liquorice meringue with lemon, olive oil, and sea salt. This was quite nice, with the liquorice subtle and not overwhelming at all.



Second dessert course: chocolate souffle with salted caramel and coffee.



Vanilla ice cream to accompany the chocolate dessert course.



My wife's first dessert: whipped gruyere, hazelnut, and white chocolate with a preserved blackberry sorbet.



Petit fours.